Kondre
| Submitted by: Liz-Audrey Djomnang, Biomedical Engineering, 2020 |
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Growing up, this meal was shared with family members or friends at family functions or big community events. In the region I grew up in, people also used to say that nobody can resist a kondre that was prepared the day before.
| Servings: 3 | Cultural Connection: Western Cameroon |
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Ingredients
| 3 peeled semi-ripe plantains | ½ lb pork shoulder (chopped, ~2 in cubes) | 2 bay leaves |
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| 1 habanero pepper (optional) | ½ cup diced tomatoes | ¼ cup of diced onion |
| 1 tbsp minced garlic | 2 tbsp vegetable oil | 2 stems rosemary |
| 2 stems thyme | ¼ cup diced celery | Salt and pepper, to taste |
| 2 cups of vegetable stock or water |
Instructions
- In a pot on medium heat, heat oil and add onions.
- Cook onions until golden, stir if necessary.
- Add celery, garlic, and habanero pepper to pot & cook uncovered for an additional 2 minutes.
- Add your pork shoulder to the pot, stir, and let simmer for 5 minutes.
- Add your tomato, stir, and let simmer uncovered at medium heat for 5 minutes (add water if necessary).
- Add your herbs, plantains, and salt & pepper to the pot. Stir well (plantain should be coated).
- Add your vegetable stock or water to the pot.
- Cover pot and let cook at low or medium heat for 1.5 hours or until plantains and protein are cooked. Keep monitoring the pot, add more water if needed (you should still have some sauce remaining after 1.5 hours)
- Note: This recipe can also be completed in an instant pot or slow cooker using the stew function (1.5 hours, high pressure)
